Welcome aspiring chefs and food lovers. My name is Chris, this is my account of my rise to chefdom or my fall to mediocrity. This is a Chef's Journey

Tuesday, 5 April 2011

Week 1 Part 2

January 11, 2011

Today I had Quantity Production, and Introduction to Baking and Pastry. For those that cannot guess what quantity is, it is essentially food demo but on a larger scale.

Quantity Production was pretty straight forward we covered a lot of stuff that was already covered in food demo. However we were able to go over other things like the production, Savoir Fare, and chef/shopkeeper report.

To explain in more detail... everyday we have quantity production we have a timeline in which we have to make a fairly big quantity of food. We start at o'clock in the morning and we have to meet production by 11. Why you ask? We sell our food at Savoir Fare, a kiosk at the front of our wing, and the money we make there is in turn put back in the program

In Introduction to Baking and Pastry we briefly went over oven operation (which was essentially do not touch the oven :) ) and some other safety. Also the food made in this class we also get to buy at a discount but the rest gets sold in Savoir.

I will post more updates.... but it is slow goings right now heading into first semester finals...

Stay tuned.

Friday, 1 April 2011

RSA Animate Education Paradigms

This is not food related but I am taking a dimensions of tourism course and this was incredibly interesting and I think it is post worthy and relevant. Post comments below, discuss and grow